- 6
Ingredients
- 3 Tbsp olive oil
- 1 lb skinless, boneless chicken breasts, cut in bite-size pieces
- 3/4 tsp salt
- 12 oz short fisilli or cellentani pasta
- 1 medium onion, chopped
- 1 large yellow bell pepper, cut in 3/4-in pieces
- 1 pkg (10 oz) sliced mushrooms
- 1 Tbsp minced garlic
- 3/4 tsp dried Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 1 can (14.5 oz) diced tomatoes in sauce
- 1 cup mixed marinated olives, pitted and halved
- 1/3 cup chopped parsley
- Garnish: shredded Parmesan cheese
Preparation
Step 1
1. Bring a large pot of lightly salted water to a boil.
2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt. Add to skillet and saute 2 to 3 minutes until lightly browned, but not fully cooked. Remove to a plate.
3. Stir pasta into boiling water; cook as package directs.
4. Meanwhile, add remaining 1 tablespoon oil, the onion, bell pepper, mushrooms, garlic, seasoning, red pepper flakes and remaining 1/2 teaspoon salt to skillet. Cook, stirring often, 5 minutes, or until liquid evaporates and vegetables begin to brown. Add 3/4 cup cooking water from pasta pot to skillet. Stir in tomatoes and olives, Bring to a simmer and cook, uncovered, 8 minutes.
5. Drain pasta. Add parsley and chicken to skillet and simmer 2 to 3 minutes or until chicken is cooked through. Return pasta to pot, add chicken sauce and toss to coat. Serve with shredded Parmesan cheese.